The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Maintain sanitation in acid-coagulated soft cheese making
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A high level of sanitation is maintained when transferring starter cultures to the fermentation tanks or cheese vats to prevent contamination with undesirable microorganisms and bacteriophages Completed |
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All surfaces are kept clean and sanitised, except for curing boards Completed |
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Stringent personal hygiene and quarantine procedures are applied Completed |
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Multi-phase cleaning systems are applied to ensure sanitised surfaces and equipment Completed |
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Food safety related information is recorded, as required, including milk counts and cheese bacterial counts Completed |
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Implement procedures to prepare milk for acid-coagulated soft cheese making
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Raw milk is sampled and composition and counts are measured/analysed Completed |
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Clarification and standardisation procedures for raw milk are carried out Completed |
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Pasteurisation procedures for milk are carried out Completed |
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Raw milk area is maintained separate from pasteurised milk operations Completed |
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Inoculate the milk to promote coagulation
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Lactic culture is added to the milk and mixed evenly Completed |
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Coagulating enzymes are added to the milk, if required Completed |
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Even temperature is maintained at specified level throughout the tank or vat Completed |
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A log of pH and temperature is maintained to control ripening and yield Completed |
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Develop procedures to process curds
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Curd breaking or cutting is carried out using correct technique and equipment to minimise loss of protein and fat as fines Completed |
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Whey fat content is measured and recorded to assess curd breaking or cutting efficiency when making cheese from milk containing fat Completed |
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The cooking schedule is planned to ensure optimal syneresis Completed |
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Draining procedures are developed to ensure curd is at required moisture, pH level and consistency Completed |
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The curd is washed, if required Completed |
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Manage packaging procedures for acid-coagulated soft cheeses
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Ripening agents are added to acid-coagulated soft cheeses, if required Completed |
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Curing is optimised by planning for and adjusting the key composition ratios of acid-coagulated soft cheeses Completed |
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Surface treatments are used, as required Completed |
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Packaging is applied as appropriate for acid-coagulated soft cheeses Completed |
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The product is labelled with complete and accurate information as specified by legislation Completed |
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Monitor and adjust process control to produce cheese with consistent taste and quality
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The process objectives of acid-coagulated soft cheese making are established Completed |
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The amount of moisture in acid-coagulated soft cheese is controlled by regulating syneresis Completed |
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The rate and amount of acid development in the curd is controlled by cooking and washing the curd before salting, if required Completed |
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Calcium phosphate levels are adjusted to influence basic cheese structure, if required. Completed |
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Texture of the cheese is controlled by regulating pH, ripening agents, salt, moisture and fat Completed |
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Cheese flavour is controlled through choice of ingredients (milks, cultures, coagulating agents and salt) and pH levels Completed |
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Yield is optimised by establishing process control parameters Completed |
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Carry out sensory analysis and grading of soft cheeses
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A range of flavours in cheese is identified Completed |
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Different textures of cheeses are recognised Completed |
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Cheese is assessed for evenness of colour and finish Completed |
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Organoleptic properties of acid-coagulated soft cheese are analysed to identify possible changes to process control Completed |
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Meet workplace requirements for food safety, quality and environmental management
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Food safety related information is recorded Completed |
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Records of cheese manufacture are maintained Completed |
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Health and safety and environmental protection procedures are developed through a risk management approach Completed |
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Waste is disposed of and environmental impacts of the cheese making operation reviewed Completed |
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